Curriculum

SECTION #1 – OVERVIEW AND KOSHER FOOD PURCHASING

Overview and Introduction

Identifying Kosher Species

Kosher Fish Identification – A Demonstration

Purchasing Fish in a Non-Kosher Store

Kosher Food Purchasing

 

SECTION #2 – LAWS OF MEAT AND MILK

Introduction to the Laws of Meat and Milk

Sharing a Table

Waiting Between Meat and Dairy

Protocol Between Milk and Meat

Status of Pareve Foods Cooked in a Meat Pot

Sharp and Spicy Foods

Presenting an Intelligent Halachic Question

Kitchen Equipment – A Guide

Dairy Bread

 

SECTION #3 – PRODUCE INSPECTION

Produce Infestation and Inspection Guidelines

Micro-Cloth Demonstration – Romaine Lettuce

Micro-Cloth Demonstration – Cilantro and Other Herbs

Micro-Cloth Demonstration – Broccoli

 

SECTION #4 – BREAD BAKED BY A NON-JEW

Introduction to Laws of Foods Prepared by a Non-Jew

Bread Baked by a Non-Jew

Creating Pas Yisroel and the Unique Halacha of a Guest

 

SECTION #5 – FOODS COOKED BY A NON-JEW

Foods Cooked by a Non-Jew

Coffee, Tea and Eggs

Creating Bishul Yisroel

 

SECTION #6 – MILK PRODUCED BY A NON-JEW

Milk Produced by a Non-Jew

Dairy Products and Dairy Equipment (DE)

 

SECTION #7 – ALCOHOLIC BEVERAGES

Wines Produced or Handled by a Non-Jew

Mevushal (Cooked) Wine

Kosher Status of Whiskey and Other Alcoholic Beverages

 

SECTION #8 – MISCELLANEOUS KASHRUS TOPICS

Tevilas Keilim – The Requirement to Dip Dishes and Utensils in a Mikvah

Preparing Liver

Blood Spots in Eggs

Brief Passover Overview

Separating Challah

Prohibitions Based on Sakanah - Danger